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4 Must-Try Recipes from our May Issue

Our May issue is on newsstands now. It's chock-full of superfast recipes for weeknights, company, or special occasions. Every recipe in the issue is ready in 25 minutes or less. Every. Single. One. That's a lot of wonderfully fast and easy recipes, so we're giving you a jump on where to start cooking with these four favorites from the new issue.

Sweet Pea Soup with Yogurt and Pine Nuts: We love this dish at room temp, though Chef Tony Chittum of D.C''s Lion Gate serves his version chilled. Frozen green peas can also work: Thaw first in cold water.

Seared Steak with Tomato and Blue Cheese Salad: For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.

Vietnamese-Style Pork Noodle Salad: Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork.
Swedish Meatballs with Red Currant Pan Sauce: Silky and sweet, the red currant pan sauce would be delicious served over pork chops or grilled poultry. Use leftover jam for anything from spreading over biscuits to creating a flavor base for barbecue sauce.